洋馒头

以前订过一年的bon appetite…一期都没看过@_@ 最近突然开始对baking啊cooking啊什么的有兴趣了, 于是随手找出一本来翻了翻, 立刻被一个biscuit的recipe给吸引了. 这里的biscuit是一种介于面包和饼干之间的小团团, 以前去吃red lobster时候常常吃, 外层香酥内心松软怪好吃的.
看到那个recipe里的图片, 跟red lobster的好像啊, 于是惦记上了…晚上晚饭也不吃了, 决定烤点biscuit当晚餐, 不成功便成仁(没饭吃…)!

recipe里说是12个的分量, 我怕太多, 就用了一半, 没想到出来还是一大堆. 因为我木有bread flour和chive, 所以就用all purpose flour和green onion替换了. 没有现成的butter milk, 就用奶粉和1 cup左右的水马虎调了…还按一个reviewer说的撒了点garlic powder.
烤了大概17,8分钟感觉就很干了, 也许15分钟就够了.
最后出来感觉还是不够酥松, 不知道是不是因为面粉不同? 或者我揉的太细了? 或者应该打个蛋啥子的?
另外用的是thin sliced bacon, 炸的太酥脆, 再烤貌似太干了. 以后如果再用thin sliced bacon, 就不炸那么脆了. 留点油水再烤.

烤出来后跟店里看到的蓬松的biscuit长的完全不同, 吓我一跳生怕烤出一团死面, 好在虽然外在迥异, 掰开了里面还是差别不那么大的.

From Life 生活乐趣

比店里买的略结实一点, 口感…嗯…没馒头那么结, 也没蛋糕那么松. 然而杯具的是, 看到一个家伙评论说没味道, 于是我放多了一撮撮盐…但bacon, cheddar, 我用的butter也不是unsalted…于是一口咬下去, 流下了两行咸的发苦的眼泪…555555555555555555555555555555

From Life 生活乐趣

recipe见下:
http://www.epicurious.com/recipes/food/views/Cheddar-Bacon-and-Fresh-Chive-Biscuits-357231

yield: Makes 12
active time: 25 minutes
total time: 55 minutes
These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

Ingredients
* 6 thick-cut bacon slices
* 3 3/4 cups bread flour
* 1 1/2 tablespoons baking powder
* 1 1/2 teaspoons baking soda
* 1 1/4 teaspoons salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
* 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
* 1/3 cup chopped fresh chives
* 1 3/4 cups chilled buttermilk
* Honey (optional)

Preparation:
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

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